Low FODMAP Cottage Pie Dinner Lunch Print this recipe Details Serves: 6Number of ingredients: 19To prep: 20 minutesTo cook: 60 minutesDifficulty: Easy Nutrition per servingKilojoules: 1609Calories: 385Protein: 35gFat: 14.7gSaturated Fat: 6.1gCarbohydrates: 22.5gCarbohydrates per 100g: 4.45gFibre: 7gSodium: 600mgPotassium: 1424mg Ingredients 1 teaspoon garlic infused olive oil 100g middle rasher bacon, chopped 4 spring onion (green part only), chopped 2 carrots, peeled and finely chopped 1 zucchini, diced 500g lean beef mince 1 tablespoon tomato paste, no added salt 1 cup (250ml) red wine 1 tbsp thyme, finely chopped (or 1 tsp dried thyme) Freshly ground black pepper 2 teaspoons cornflour mixed in a little water 250ml low FOMMAP beef stock* 1 bay leaf Freshly ground black pepper 1 kg Carisma potatoes, peeled and halved 1/3 cup lactose free milk* ½ cup grated reduced fat cheddar cheese Method Preheat oven to 200 degrees Celsius. Heat olive oil in a large, non-stick casserole dish. Add bacon and cook until golden and crispy. Add spring onion, carrots and zucchini and cook for a few minutes until soft. Add beef mince, breaking up with a spoon and cook for several minutes until browned. Add tomato paste, red wine, thyme and black pepper. Bring to the boil. Reduce heat and simmer for several minutes until the liquid has slightly reduced. Stir in the flour, beef stock and bay leaf. Simmer for approximately 10 minutes or until liquid thickens slightly. Turn off heat and set aside, covered. For the potatoes – boil in a large saucepan until soft. Drain and return to the saucepan. Add milk and mash until smooth and lump free. In an oven-proof baking dish, add meat mixture and spread evenly. Top with mashed potato and spread evenly over the meat mixture. Top with grated cheese. Place in a pre-heated oven and cook for approximately 30 minutes or until the top is a golden colour.
